I have a new best friend, Terry Hope Romero’s new book – “Salad Samurai”. I’ve literally been carrying this book around the house with me for days. Looking at all the fantastic ideas for salads, salad toppings, salad stuff! Terry knows what a great salad needs. Her new book is now available at Amazon and she’s allowed me to sneak a peak at her fabulous book and share a bit of it with you. Plus two lucky readers will be able to grab a copy of “Salad Samurai” for free!!

Yikes, I love this book ♥

The first thing that I noticed when looking through all the gorgeous pics and recipes in Terry’s book was that she and I share a love of salads that make a meal. Salads that have a whole lot going on to satisfy your taste buds as well as your appetite. I’ve been enjoying a salad for most of my dinner meals since the beginning of March. I appreciate all the topping ideas and dressing recipes that I can get my hands on.

First you must start with fresh, nutritious and hopefully locally grown produce. The stars of my fresh beet salad came straight from the folks at From The Farmer D. C. A local produce delivery service that I just can’t shut up about since learning all about it on Choosing Raw. Every week now, I get a lovely bag full of deliciously locally grown veggies to feast on all week long. This week’s bag included fresh golden beets, a huge head of lettuce and 2 of the largest English cucumbers that I’ve ever seen. With Terry’s new book at hand…I put my mind and my taste buds to work creating a salad worthy of one of her dressings. I really had a difficult time choosing which one(s) to try first.

Fresh produce can make or break a salad. I’ve suffered through enough dried out, plain Jane restaurant salads to know when vegetables have been cared for, dressed well and are at their highest nutrition….and when they’re not.

So what’s in this creamy, rich delicious dressing? Terry has been nice enough to share the recipe for her

Almond Butter Hemp Dressing with all of you in advance of seeing her new book.

Almond Butter Hemp Dressing

2014-06-14 22:26:14

Nutty and loaded with heart-healthy fats, this umami-packed dressing is delicious year-round but is especially comforting as cool-weather veggies such as pumpkin, kale, or crisp shredded cabbage. Red miso is richer and bolder than white miso and stands up to earthy almond butter.

Soak the dates in the hot water for 5 minutes. Pull apart the dates and remove and discard the pits. Dump the dates and the water into a blender.

Add the remaining ingredients and pulse until completely smooth. Cover and chill for 10 minutes, this dressing will thicken a bit, and chilled overnight it will thicken even more. If desired, thin the dressing by whisking in a spoonful of cold water. Store chilled and use within 3 days.

And then there was ‘bacon’ !!! I’ve made these myself before but I prefer the flavor of Terry’s version.

She’s also sharing that recipe with you all here:

Coconut Bacony Bits

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Bacon-flavored crunchy coconut chips? Hell yes, and you know you want some! And so easy to make too. You'll go bonkers for these sweetly smoky, big flakes of roasted coconut not just on salads, but on steamed veggies and pasta - even scattered on granola for breakfast. Great prepared totally raw in a dehydrator too!

Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk the tomato paste, maple syrup, liquid aminos and liquid smoke until smooth. Pour in the coconut flakes and use a rubber spatula to thoroughly stir together completely coating the flakes with the marinade.

Spread the flakes in a thin layer on the parchment paper and roast for 15 to 20 minutes, stirring occasionally until the flakes are completely dry and slightly glossy. Cool completely before packing in an air-tight container and store in a dark, cool place. Consume within 2 weeks for best flavor.

Notes

For Raw Bacon: Coat the flakes with the marinade and spread them in a single layer on a solid dehydrator sheet. Dry for 8 or more hours as per manufacturer's directions.

“Salad Samurai” has page after page of salad topping ideas and recipes as well. The coconut ‘bacon’ should be the first one you try out when you pick up your own copy. I’ve sprinkled it on my Beet salad and it adds such a great crunch and flavor bite. I’m one that really can’t just eat a bowl full of greens. I usually have 3 or 4 crunchy toppings going on in my salads and Terry’s book is a godsend for new ideas for toppings and add-ins. To name just a few offered up in her book:

So many varieties of salads in this book. Savory, slaws, fruits, fruit and veggies, taco bowls, wraps, even a pizza salad. She’s arranged them by season as well which helps to kind of narrow the field of what ingredients may be available for that time of year for you. Plus over 13 different dressings.

So now that you’ve heard a little about Terry’s new book, you’d like to see for yourself just how fabulous a salad can be?

I may be able to help you get your hands on your own copy – for FREE!

2 readers will win a copy of Terry’s book!!

To enter for your chance to win a brand spankin’ new copy of Terry Hope Romero’s “Salad Samurai” you’ll just need to subscribe for

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This salad looks fantastic and what a great book! I’m one of those people who looooves a good salad and this book definitely would fit the bill. I also love making almond butter dressing, I love the addition of miso to it. Okay, I still have not tried coconut bacon, I really need to get to it. It just looks too good not to try!

As you know, Kel and I are nightly salad eaters so after a while, facing that big bowl of lettuce gets a little…challenging. WE NEED THIS! Fingers crossed that I win, but it’s guaranteed I’m getting it one way or the other. Meanwhile…I’ve followed EVERYthing :-).

You certainly got a lot of comments on this post! I love a good hearty salad that makes a meal and that dressing certainly looks the business. With you on the cucumber flowers. My guess is that they tasted like cucumbers ;).